Pesto Pasta Puttanesca

by Kelli H. on December 19, 2011

My mom gave me this recipe. Usually it’s the other way around, but I’m very happy she did. I’d say this is probably my favorite pasta! It has such great flavors. My mom told me she used to make this recipe for dinner when I was a kid and that I didn’t like it. I don’t remember this dish though and, if I didn’t like it when I was younger, well, I guess it’s true that as you age your taste buds change.

My mom doesn’t know where the recipe came from, but the original recipe is much different that this one. So, I’m not too worried about where it’s adapted from. Anyway, it’s ours now! The original didn’t even include pesto. It’s pretty safe to say that I’ll be making this recipe many many times. It’s going to be in my rotation of favorites.


Pesto Pasta Puttanesca

1 Tablespoon olive oil
4 cloves garlic, chopped
1 (6 oz) can black olives, chopped
1/2 teaspoon red pepper flakes
7 oz prepared pesto
1 (14.5 oz) can diced tomatoes 
2 tablespoons capers, chopped
1 pound linguine

1. In a large pot of boiling water; cook pasta until al dente or to preferred preference.
2. In a large saute pan; heat olive oil over medium high heat. Add garlic and saute for 30 seconds. Add the olives and red pepper flakes and saute for 1 minute. Add in the pesto and tomatoes. Let simmer for about 15 minutes. Add the capers and season with salt & pepper. Let simmer for another 5 minutes. Add the pasta to the sauce and serve with parmesan cheese.

Are you a total pasta lover?
I like pasta, but I don’t love it, but I do love this one!

{ 4 comments… read them below or add one }

katvetrano December 19, 2011 at 3:31 pm

I love Puttanesca, never thought to add pesto to it, I bet it’s fantastic 🙂

Reply

kathleen @ the daily crumb December 19, 2011 at 4:56 pm

this looks delicious! i am not a huge pasta person, if i could my carbs would all be in the form of warm french bread with butter.

this puttanesaca looks delish! i love pesto.

Reply

Maren December 19, 2011 at 7:42 pm

I love puttanesca and primavera. All those pasta dishes packed with noodles, veggies and evoo. I’m totally intrigued that you’r recipe called for capers, I haven’t had that before.

Reply

Lele December 19, 2011 at 10:33 pm

Mmm pesto and puttanesca are two of my favorite sauces! Brilliant combo!

Reply

Leave a Comment

Previous post:

Next post: